Mashed Potatoes And Root Vegetables

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled,cubed
• 1 cup sweet potato, peeled,diced (yellow variety)
• 1/2 cup rutabaga, peeled,diced
• 1/2 cup turnip, peeled,diced
• 1/4 cup heavy cream
• 1/4 cup milk
• 1 tablespoon unsalted butter
• 1 pinch ground nutmeg
• 1 pinch pepper
• 1 tablespoon kosher salt

Recipe

• 1 prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
• 2 warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
• 3 cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
• 4 cover pot and bring to a boil over high heat.
• 5 reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
• 6 drain vegetables then return them to the pot.
• 7 to evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
• 8 stir them constantly to prevent scorching.
• 9 mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
• 10 once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
• 11 taste for seasoning and serve hot.